Sentences with phrase «chopped pumpkin»

Also, the second time I made them I sprinkle chopped pumpkin seeds on top instead of sunflower seeds.

Then, chop the pumpkin flesh into 3/4 inch chunks.

Or make a soup with chopped pumpkin and other veggies and meats.

Clean and chop the pumpkin in small cubes put in a pot with water and boil until tender.

Start by chopping pumpkin into small chunks.

Add chopped onions, garlic and leeks and sautée for a minute or so, then add grated fresh ginger, cinnamon, turmeric and a pinch of salt, then add chopped pumpkin (or any orange winter squash will do), sweet potato and carrots.

Sprinkle the pepita cream evenly with cinnamon sugar mixture, then chopped pumpkin seeds, maintaining the 1 - inch margin.

So back to the sweet potato flatbread details, the recipe also features almond meal, and coarsely chopped pumpkin and sunflower seeds.

Mince the cashews, chop the pumpkin preserve, grate the nutmeg and crush the cardamoms and cloves.

Roughly chop your pumpkin and toss with olive oil, chilli and salt 3.

Chop the pumpkin flesh into 1/2 inch cubes.

Chop the pumpkin into small chunks.

Vegetable of choice (2 cups chopped cauliflower or 1 medium chopped beetroot or 1 1/2 cups chopped pumpkin or 1 1/2 cups chopped potato)

1 pkg Udi's gluten free french baguettes 2 cups finely chopped pumpkin 1/4 tsp cumin 1/2 Tbsp oil 1/4 tsp nutmeg and cinnamon 2 Spolumbo gluten free spicy italian sausages 1 large bunch kale 7 fresh sage leaves 1 cup toasted walnuts 1/2 -3 / 4 cup olive oil 1/4 cup freshly grated parmesan cheese 1 tsp Maldon sea salt Parmesan cheese to thinly slice for topping

A few kitchen related things we find difficult: Peeling and chopping pumpkins.

Place the chopped pumpkin into the pot and let it start to soften, stirring frequently, for about five minutes.

And when the bread is done, you'll slice the moist loaf into eight thick slices of goodness that perfectly mimic the look and flavor of the real thing right down to the chopped pumpkin seeds on top.

For the soup: 1 t oil of your choice 3 large cloves garlic, chopped 1 onion, chopped 1 red bell pepper, chopped 850 g (~ 7 1/2 cups 1 inch cubes) chopped pumpkin 1 cup white wine (or vegetable broth) 4 cups vegetable broth 1 T curry powder of your choice (I used a mild version) 1 t smoked sweet paprika freshly ground pepper and additional salt to taste

Once it is hot and bubbly, add the onion and the chopped pumpkin.

Peel the skin off the pumpkin and puree the meat in a food processor, or chop the pumpkin and store in the refrigerator for another use.

Chop the pumpkin or squash into 3 cm chunks and cut the ginger into matchsticks.

I mean, peeling and chopping a pumpkin isn't the easiest thing in the world.

Add the cooked vegetables and the chopped pumpkin, along with 6 cups of water or vegetable stock (chicken stock could also be used, but then obviously, it's not vegetarian).

My fingers are all yellowish from peeling and chopping pumpkins.

Blend the cream cheese with the chopped pumpkin seeds, the pumpkin seed oil and mustard and season with salt and pepper.

In a small bowl combine the chopped pumpkin seeds, remaining teaspoon of cinnamon, and the coarse sugar.

Place the chopped pumpkin, carrot, garlic, ginger, turmeric and water in a large saucepan and bring to the boil.

Chop the pumpkin into cubes (about 4 - 5 cm) and grind the garlic, spices and salt together with a mortar and pestle.

Next, add the chopped pumpkin, sage, chilli, sweet potato and butter beans and continue to cook for a further 2 minutes.

Chop pumpkin into small chunks, about 2 cm square.

And when the bread is done, you'll slice the moist loaf into eight thick slices of goodness that perfectly mimic the look and flavor of the real thing right down to the chopped pumpkin seeds on top.

Stir in the chopped pumpkin flesh, bacon rashers, thyme leaves and brown sugar and cook for a further few minutes.